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I thought I had forgotten to pull steak out of the freezer. Nope. It was raring and ready. Thawed in the fridge, is all. Attempting that, as I have heard it is better, safer? I don't know. I just didn't think it actually worked. It... it works. Baked, but this time at 350, not higher as I have been doing... and getting it too done. Then pan fried for five on the first run, three minutes on a final run. I... will probably bake it for more like ten minutes, once the oven is to temp, from now on. Still... rather good. Half, *cough* more like a third, went into a bag and into the fridge for tomorrow. Or later.
Coffee is an absolute delight. If you like the stuff. I don't like it. I love it. With the sweetener that works for my diabetes issues, and a bucket of cream? Which works pretty well with keto, for me carnivore, and definitely for diabetes? What's not to like. Like caramel coffee, only not diabetic spike or drop... and with weight loss? Who knew. Other than nutritionists, doctors, lawyers, politicians, bureaucrats and everyone else who tried to deny us access to such foods, especially of the raw sort. But hey... nothing a few million tarring and featherings, hangings, and war crime type trials won't solve. Sure, I'll forgive. Right after the guilty hang. And even forget.
Don't worry, Pumpkin. If you weren't in a position of power, or chose wisely... pushing back? The mob won't come for you, probably.
Oh, such a mood. You'd think someone was trying to kill me... us. *nod*
Looking at things, considering things, planning things.
Am trying to... get up, get going. Have made a few plans. Hope I can succeed. Will try. Just seeing about some things. Who knows.
Forgot to turn the heat on, in the front room, when I woke. It's pretty chill in here, without that. Did remember the main, to turn the furnace up. But that doesn't affect out here. And, yes. The chill can cause exhaustion, pain, discomfort, such. So, yeah. Nice to have it warmer, finally.
I may just have another coffee. I know, I know. Two in a night. But... I so missed that stuff. Thought it would be two more days before I could have some. Was being a very good boi. Fresh ground, french press, French roast... or double? Though I have started drying just medium darks. Those aren't bad, they just don't have the character needed for raw heavy cream. Can't quite do it, same with tea (all I have tried to date). Though, maybe black teas? Better ones that aren't as thin as pea soup and tasty as day old coffee. Yes, I've done day old coffee. Pretty harsh, but at least it's thick.
I've been dreaming of people. Old friends, seemingly lost friends. Human, cat, dog, and else. Some of light, some of ambiguous nature, some of darkness. Love is... blind... up to a point. And within reason. Though... what love has to do with reason is any fool's lie to tell. *grins* I don't like it any more than you do. Though... there are limits. Know them or perish? What are the choices? :p
Oh... in for a penny, in for a pound. Later.
'Nother petite sirloin. No sides (yet). Maybe the trick with these is constant turning. Flip, sizzle, when that new high pitch sizzle drops an octave, flip again to a new "hot spot" on the pan. Started high flame for the first two flips, then down to medium until the steak starts "getting rubbery" when prodded with a fork. What I believe is called a 'blue" steak by Tasmanians (one step rarer than rare). Cuts like butter, then again, I could shave with my favorite steak knife, so it's relative. The slight 'pop' as the fork forces it's way in to hold the meat while the blade slices clean, a forkfull, one gentle slice, and a bite... I may need to cook another...
ReplyDeleteHappy appetite.
Blue? I heard it called Oklahoman, black and blue, Pittsburged, maybe some others? But, yes. That is how I eat my steaks. Just a very thin, but hardy, crust, seared a quarter to eight of an inch in (on steaks an inch and a half through though, much less on thinner cuts), the rest maybe warmed, but pretty much raw.
ReplyDeleteI may have to try that with a petite sirloin. Next time I do groceries, I'll give it a go. Buy a couple. Can't get them thick cut though. Thicck? Thicc? :p
Oh, I noticed you had pasta the other day. The right amount though, for a non-diabetic. Especially if eaten with a ton of fats and some protein? I didn't say anything, but... I... did go looking. I simply cannot eat pasta. Even two ounces and my blood sugar can go from 120s to 200 and... stay there for days? A long time. It messes my system bad.
But... I do have shiritaki (miracle) "pasta" and "rice", and palm heart "pasta" and "rice". But I was hoping for a little more. Found out about black bean pasta. You'd think that would be just as bad, but... by nutrient stats, it's not. 11 carbs per two ounces, much of that being fiber. Ordered some. It arrived today. Have... things... and other food ready, so it'll be this weekend or next week. But when I try that, I'll write a bit.
Huh? I just woke up. My fingers are flying of their own accord. Not the Honda. Huh? Anyway... I hope I didn't write anything too offensive. Too late now, can't read what I wrote. Not that awake yet. *click*